Italian Meatball Sandwich

Italian Meatball Sandwich Photo: Oxmoor House


  • 6 (2-ounce) whole wheat submarine loaves
  • 1 pound ground round
  • 1/4 cup finely chopped onion
  • 3 tablespoons Italian-seasoned breadcrumbs
  • 2 tablespoons water
  • 1/4 teaspoon pepper
  • 1 large egg white, lightly beaten
  • 1 1/2 cups low-fat, reduced-sodium pasta sauce
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese


Cut an oval piece out of top of each loaf. Reserve oval pieces for another use.

Combine meat and next 5 ingredients. Shape into 36 (1-inch) balls. Cook meatballs in a large nonstick skillet over medium heat 8 to 10 minutes or until browned on all sides. Remove from heat, and pat dry.

Preheat oven to 400°.

Return meatballs to pan; add pasta sauce. Cook over medium-low heat 10 minutes or until thoroughly heated.

Place loaves on a baking sheet; top each with 6 meatballs. Spoon sauce evenly over meatballs. Sprinkle evenly with cheese. Bake at 400° for 5 minutes or until cheese melts.

  • Yield: 6 servings (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 269
Caloriesfromfat per serving: 0.0%
Fat per serving: 7.6g
Saturated fat per serving: 2.4g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 25.8g
Carbohydrate per serving: 23.4g
Fiber per serving: 1.2g
Cholesterol per serving: 60mg
Iron per serving: 0.0mg
Sodium per serving: 621mg
Calcium per serving: 0.0mg

Good to Know

Meatball subs are notorious for being high in fat. There are healthy alternatives you can make to enjoy this dish. Whole-wheat subs are rich in fiber, which aids digestion. Choose lean ground turkey for a meat that has less saturated fat. Top with fat-free shredded cheese and still get the flavor and the calcium.
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